We’ve become fans of the fine beverages of Arta Tequila. In honor of Cinco de Mayo, they are sharing some news and some recipes with us:
“Arta Tequila, a Colorado-owned company, has announced that the first batch of its five-year aged Extra Añejo tequila is available, on Cinco de Mayo, in numbered and signed bottles (only four batches, 1,000 bottles produced in each batch) at select retail stores throughout Colorado. One of the most unconventionally produced tequilas, Arta’s Extra Añejo is triple-barreled (three years in American white oak, then split between French cognac and Spanish sherry barrels for another two years) and ultimately reunited, taking traditional tequila aging to an art form.
Unlike several tequila companies, Arta only uses agave they grow on a single family-run estate to ensure it is of the highest quality and pesticide free. Practicing land preservation farming methods and hand-harvested by eleventh generation jimadors, Arta’s agave is slow-baked to maximize a high sugar content. After crushing the agave four times over to remove the juices, the third-generation master distiller uses proprietary yeast from fruit extracts – unlike bread yeast used in other tequilas – and water from their private aquifer to craft Arta tequila’s unique flavor.
Arta’s Extra Añejo is double-distilled and aged in 180 liter barrels, providing a greater wood-to-tequila surface area that imparts a richer wood flavor. Each individually numbered and signed bottle of Extra Añejo is hand-bottled at 80 proof (40 percent alcohol by volume), and is characterized by its medium amber color with reflections and shades of copper.”
Arta Tequila Drink Recipes from La Biblioteca and Zengo Mixologist, Cody Poirot
Mexican Mule
1.5 oz Arta Blanco Tequila
Two splashes lime juice
Top with ginger beer
Serve on ice in a copper mug
Mexican Gentleman
2 oz Arta Añejo Tequila
.5 oz agave syrup
Muddle lime and cilantro
1 shake
Pour into a rocks glass
Top w/ mole bitters
Cilantro sprig plus lime slice garnish
La Pimienta
1.5 oz Arta Reposado Tequila
1 oz Red pepper simple
One splash lime juice
Muddled jalapeño (2 slices)
Shaken, served up
Fresno/Serrano garnish
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